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Classic
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page 128
HOARHOUND CANDY.
Is made the same way. A strong decoction of the herb is used in boiling the
syrup.
MOLASSES CANDY.
Boil a quart of molasses half an hour; add a tea-spoonful of saleratus, to make
it stiff and brittle; boil it until it is stiff enough to pull; butter a dish,
pour it in, and let it get cool; pull it in a cool place. You may add any kind
of nuts, or popped corn.
ICE CREAM.
To a pound of any preserved fruit, add a quart of good cream; squeeze the juice
of two lemons into it, and some sugar; let the whole be passed through a sieve;
have the freezing-pot nice and clean, put the cream into it, and cover it; then
put it into the tub with ice, broken in small pieces, and some salt; turn the
freezer quickly, and as the cream sticks to the sides, scrape it down with an
ice-spoon, and so on till it freezes quite hard.
The more the cream is worked to the side with the spoon, the better it is; it
makes it smoother and better flavored.
After it is well frozen, take it out and put it in shapes: set it in a tub with
ice and salt. When needed, take the shape out, wipe it carefully, for fear of
the salt, dip it in luke-warm water. Turn it out on a glass dish, and send it to
the table.
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